The smokiness of the chipotle peppers alongside the sweetness of fresh corn levels up the flavour profile of an otherwise ordinary bowl of chilli beans.

After a big day in the hills, I find nothing quite as satisfying as a bowl of nachos for dinner. It’s worthwhile carrying in an avocado or sour cream for topping – something cold and creamy to cut through the heat of the peppers.

Profile

Time: 20 minutes
Serves: 3
Cost: $15

Ingredients

• 2 tsp cumin
• 2 tbsp oil
• 1 onion
• 4 garlic cloves
• 1 capsicum
• 2 ears of corn
• 1 can of tomatoes
• 1 can of chilli beans/black beans
• 1x100g can of chipotle peppers 
• in adobo sauce (La Morena – orange label)
• 1 bag Tostidas corn chips 
• (great shape for scooping)
• 1 avocado
• 3 squares of dark chocolate

Optional to garnish

• A lemon or lime
• Coriander or spring onion
• Small pottle of sour cream
• Grated cheese

Method

Peel and finely chop the onion and garlic. Cut the capsicum into small bite-sized pieces. Husk the ears of corn. Heat the oil in a frypan and, when hot, add the onion and garlic. Fry for a few minutes or until the onion starts turning golden. Add the cumin and capsicum, and with a sharp knife shave the corn kernels into the pan. Cook for five minutes. Slice the chipotle peppers into strips then add to the pan with the canned tomatoes and beans. Simmer for another five minutes, or until the mix is hot throughout.

Serve with corn chips, avocado, and any other garnishes.